Stovetop
652 recipes found
Atole de Grano (Savory Corn Porridge With Chicken)
Atole is often thought of as a sweet, drinkable corn-based beverage, but in parts of Mexico, it also refers to this hearty, savory porridge made with masa harina and hominy. This version, inspired by the traditional atole de grano, is thick, creamy and deeply comforting — perfect for showcasing the variety of textures and flavors that different forms of corn can bring. Here, sweet corn kernels and chewy hominy add dimension to the velvety base, while a topping of roasted chicken and caramelized poblanos brings savory depth. A final flourish of lime, chicharrones and hot sauce adds brightness and crunch. Quick to come together and endlessly adaptable, this dish is a warm embrace in a bowl.
Tanghulu (Candied Fresh Fruit Skewers)
This popular Chinese street food snack turns fresh fruit into a glossy, colorful candied treat. Tanghulu was originally made with hawthorn berries, a fruit popular in traditional Chinese cuisine and medicine. These days, more widely available fruit like strawberries, grapes and tangerines are the stars, skewered and coated in a syrup mixture that sets into a crackly shell. Be sure to dry the cleaned fruit well to help the syrup adhere. A candy thermometer is crucial for this recipe, as the sugar mixture must reach 300 degrees in order to form the hard candy shell (otherwise the coating will turn chewy and sticky). To clean the pot of any remaining caramelized sugar, add some water to the pot, bring it to a simmer and stir until the hardened sugar melts.
Tuna and Broccoli Fried Rice
Perfect for kids and adults alike, this fried rice comes together with the help of a can of tuna and some fresh broccoli, along with a few pantry staples, such as onion, garlic, rice, soy sauce and sesame oil. Despite the easy availability of its ingredients and the simplicity of the recipe, it's flavorful enough to impress company. While tuna is the heart of this fried rice recipe, the broccoli could easily be interchanged with other vegetables such as bok choy, kale or brussels sprouts. The chile-garlic sauce adds the slightest hint of heat, but can also be left out or served on the side, to accommodate any eaters with an aversion to spice. Save this recipe for those nights when you crave takeout-style fried rice but don’t want to spend takeout money.
One-Pot Miso-Turmeric Salmon and Coconut Rice
In this layered spinach, salmon and rice dish, a bed of greens layered on simmering coconut rice acts as a steamer basket for the fish nestled on top, allowing it to cook gently. The rice starts cooking while easy-to-eat salmon pieces are coated with savory miso and colorful turmeric. A bit of lime balances the rich flavors. It’s a recipe to play with, depending on whim and what you’ve got on hand: Swap the spinach for chopped chard or kale; stir in preserved lemon for brightness or sliced ginger for a warming kick; or serve with fresh avocado or radish slices.
Pork, Asparagus and Snap Pea Stir-Fry
This speedy stir-fry draws inspiration from the Sichuan dish of fried green beans with pork. In that dish, the green beans are charred and crisp, with red chiles and bits of ground pork playing a supporting role. Here, the ratio is roughly half vegetables, half pork, making this recipe a great way to turn a pound of ground pork into a delicious and balanced weeknight dinner. Asparagus and snap peas not only add freshness and crunch, but they’re time savers, too, needing only a few minutes in the pan. Finally, in order to ensure that the ground pork has lots of flavor, the recipe calls for mixing it with grated ginger, garlic, honey and soy sauce before cooking. The honey is key, as it helps the pork caramelize quickly and stay juicy.
Mujadara (Lentils and Rice With Fried Onions)
Comforting, nourishing and budget-friendly, mujadara (which has a variety of spellings) is a humble lentil and rice dish beloved across Levantine cuisines. This version uses rice, but it can also be prepared with bulgur. Either way, deeply browned onions are the star and foundation of the dish, so make sure to cook them until they are a rich golden brown. Be sure to save the cooking water from the lentils, as it provides a flavorful broth to cook the rice. This version of mujadara is spiced with cumin, but feel free to add other spices, such as coriander. The crunchy fried-onion topping is optional, but highly recommended for a joyful party of flavors and textures. Serve mujadara with a side of plain yogurt and a simple green salad, cucumber and tomato salad, fattoush salad or fresh herbs like mint.
Easy Chicken Tacos
Tender chicken tacos using boneless, skinless thighs make a flavorful weeknight meal that, if you warm up your tortillas while the chicken cooks, will be ready in about half an hour. After browning the chicken, add water to release the browned bits from the bottom of the pan, then chop the meat into bite-sized pieces. Return the chicken to the pan, letting it simmer in the rich gravy that forms, then serve directly from the pan for easier cleanup. The marinade works with any vinegar-based hot sauce, which you can also offer as a topping. Serve taqueria-style with minced onion, cilantro, lime wedges, and hot sauce, or if you have more time, add guacamole, salsa verde or pico de gallo to your spread. For a heartier meal, serve alongside rice or beans, or both.
Tuna Pasta Salad
A pasta for tuna salad lovers, this recipe combines elements of a classic deli-style tuna salad with pasta, peas and fresh green herbs. It makes for a hearty picnic side dish or lunch, and keeps well in the refrigerator for several days, making it ideal for start-of-the-week meal prep. Chopped celery and red onion add crunch and color, and the tangy Greek yogurt dressing, flavored with lemon juice, mustard and garlic, comes together right in the serving bowl. Any small pasta shape works well here; just be sure to run the cooked pasta under cold water to cool it down before tossing with the dressing.
Asparagus Gomaae With Chilled Tofu
The classic Japanese side dish gomaae typically features blanched spinach coated in a sesame dressing, but here, the nutty sauce pairs beautifully with earthy asparagus. The asparagus is seared just briefly to unlock its buttery sweetness and juiciness; make sure the pan is hot when the asparagus makes contact to ensure the outside chars, even with a short cook time. The asparagus goma-ae is served atop chilled tofu, which serves as a creamy, refreshing backdrop for the bold umami of the sesame sauce. Eat this as a light meal, or partner it with rice or noodles.
Lemon-Pepper Chicken Breasts
This beginner-friendly chicken recipe uses both store-bought lemon-pepper seasoning and fresh lemon for fast weeknight flavor. The lemon pepper does much of the work here, adding acidity, salt and mild heat to the chicken, while the fresh lemon juice adds the perfect hit of brightness to the buttery, garlicky pan sauce. Serve the chicken right out of the skillet, or transfer the breasts to a plate and drizzle every last drop of the butter-lemon sauce on top. Serve with rice and a simple green vegetable, such as roasted broccoli or sautéed green beans.
Pan-Seared Chicken With Peas and Prosciutto
These chicken cutlets develop a beautiful golden crust without the effort of breading by cooking them primarily on one side. Starting with cutlets pounded to an even thickness ensures moist, perfectly cooked chicken in record time. Smothered in a bountiful pan sauce of sweet peas, salty prosciutto and tender silky lettuce, this quick one-pan chicken dinner makes for a relaxed and satisfying weeknight meal.
Scallops With Bread-Crumb Salsa Verde
Rich, buttery scallops contrast beautifully with the crunchy, vibrant bread crumb and herb salsa in this recipe for two, inspired by a version that is frequently served at San Francisco’s Zuni Café. Though this dish feels special enough for a date night in, it’s also simple enough for a weeknight. Serve with sautéed green beans, steamed broccoli or perhaps a kale salad. The herby, briny salsa is worth keeping in mind for future meals: It pairs well with a variety of proteins.
Miso-Parmesan Asparagus
Asparagus can be a tricky vegetable to get just right, but this recipe cracks the code for tender, flavorful spears every time. The delicate tips cook much faster than the thicker stalks, often leading to an unfortunate contrast, with mushy tops and undercooked stems. This is where slicing on a steep diagonal helps: Not only does this make the spears look wonderfully dramatic on the plate, but it also ensures more even cooking and creates more surface area to soak up flavor. A quick sear in a hot pan brings out the natural sweetness of asparagus, while garlic, black pepper and a miso-butter glaze add richness and depth. A final sprinkle of Parmesan melts into the warm asparagus, making it just salty and savory enough.
Panzerotti (Fried Tomato and Mozzarella Pockets)
Panzerotti, a fried variety of Italian street food, are often mistaken for small calzone. The name comes from the Neapolitan word “panza,” which derives from the Italian word for “belly” because their shape resembles a rounded stomach. While they are commonly filled with a simple and satisfying mixture of sweet tomato purée and melted mozzarella, you can also use cooked sausage, ham, bacon or anchovies. Remarkably crispy on the outside and soft and pillowy on the inside, panzerotti are best served freshly fried and still warm, ideally with a side of marinara for dunking.
Pancake Mix
Digging into a pile of fluffy pancakes sounds like the start of a dreamy weekend, but it can admittedly be a hassle to pull all the dry ingredients together when the mood strikes. A pancake mix can expedite that process so half the work is already done. Here, a simple blend is batched and stored for multiple pancake-making sessions. If pancakes are a weekend ritual and you have a vessel large enough, feel free to double or even triple the recipe and scoop as needed. The mix will keep for 3 months in a cool, dark spot in the pantry, and up to 6 months in the freezer. Serve the pancakes with a generous drizzle of blueberry syrup, which, like the mix, can also be made ahead.
Hong Kong-Style French Toast
This mainstay of the cha chaan teng, or Hong Kong-style diner, transforms the humble peanut butter sandwich into something decadent thanks to a custardy golden-brown exterior that gives way to a warm, creamy filling. Typically deep-fried, this version uses a shallow-fry method for a treat that is easy to achieve at home. A melting pat of butter and drizzle of condensed milk provide the signature finish. The peanut butter may be replaced with any number of fillings, such as kaya (coconut jam), marmalade or chocolate-hazelnut spread. Serve this indulgent breakfast or snack alongside milk tea or coffee for an authentic cha chaan teng experience.
Braised Pork With Leeks and Mushrooms
Inspired by blanquette de veau, a classic French veal stew, this comforting braise unites pork, leeks, mushrooms and carrots in a creamy, rosemary-infused broth. In this simple braise, nicely seared pork and softened veggies are combined with the broth and aromatics and simmered until the pork is tender and juicy. The dish is finished with a beurre manié — a mixture of equal parts butter and flour — that gets whisked into the stew at the end of cooking to create a smooth, thickened sauce. The final addition of just enough heavy cream creates a silky texture, with fresh chopped parsley to brighten the rich stew.
Loose Meat Sandwich
The sandwich of choice around Sioux City, Iowa is the loose meat sandwich — think Sloppy Joes without the tomato-based sauce. Here, ground beef and onions are cooked into intensely flavorful crumbles with a few seasonings, then piled high on a hamburger bun with dill pickles and yellow mustard. Sometimes known as a Maid-Rite (named after the restaurant chain that popularized it), a “tavern” or a “canteen,” this is the nostalgic sandwich of a million Iowan childhoods. The recipe easily satisfies a crowd: Just make a double batch of the beef filling, then scoop onto buns until you run out.
French Lentil Salad
Bright with flavor, dynamic and crisp with a combination of roots and chicory, and fresh with major herb appeal, this is a hearty, friendly, anytime salad that will work well with any grocery or farmers’ market haul. It can easily become a staple in your home: You can make it on Sunday and eat it throughout the week, its flavors changing as it marinates. Because of this, it’s also a salad you can adjust as days go by, adding more lemon here and there, maybe some cheese to change up its flavors after a day or two. Sturdy enough to stand alone as a light meal in and of itself, this lentil salad also makes a fantastic side served with roasted chicken or fish. This is one special and easygoing recipe to have on hand for all occasions.
Tostadas de Tinga de Pollo (Shredded Chicken and Salsa Tostadas)
Rotisserie chicken can be a secret weapon when you’re busy. If you have a flavorful salsa on hand, just pull the meat and warm it in the salsa to make a quick tinga. A typical tinga has a guajillo salsa, but don’t let that limit you. A salsa verde, or any chipotle salsa, would be wonderful, and if you use aguacate ahumado salsa, it will create a rich, creamy sauce for the shredded chicken. Homemade bacon-y refried beans offer a comforting contrast.
Pure Jalapeño Salsa
This fiery, minimalist salsa proves that even humble kitchen staples — like garlic powder and fresh jalapeños — can surprise you. Simmered until tender, then mashed by hand or blended to a coarse purée, the chiles become the perfect backdrop for garlic powder, which deepens as it sits, taking on a warm, almost toasty edge you’d never get from raw garlic. A short fermentation (if you let it) softens the salsa’s heat and introduces a subtle, tangy complexity (see Tip). It’s a salsa that evolves — bold on Day 1, balanced by Day 3 — making it perfect to spoon over pizza, tacos or anywhere you’d reach for a pickled chile.
Avgolemono Chicken Soup With Gnocchi
This no-fuss, one-pot recipe is inspired by avgolemono soup, a traditional Greek rice soup that is prized for its silky texture and bright flavor, thanks to egg yolks and an invigorating dose of lemon. This soup achieves similar results while replacing the rice with store-bought gnocchi for a heartier take and a texture boost. The approach is simple: Simmer rotisserie chicken with stock, lemon zest and gnocchi, then thicken the soup with egg yolks and lemon juice. To prevent the eggs from curdling in the soup, you’ll want to first temper them by whisking some of the warm stock into the egg yolks before stirring the mixture back into the soup. Finish everything with torn fresh dill, lemon zest and black pepper for the perfect spoonful.
Spicy Miso Lentil Soup
This soup is simultaneously comforting, fresh and nasal-clearing — as good for sick days as for those crisp days of spring. The key is a spicy bright-green slurry made by blending a bunch of raw spinach, miso, lime juice, fresh chiles and ginger. Because it’s poured into the soup pot of tender lentils and rice right at the end, its color and flavor stays vibrant. For pops of savory nuttiness, top your bowls with slivers of shiitake mushrooms that have been browned in sesame oil. They make this soup especially satisfying, but you could also top bowls with stir-fried or roasted vegetables like asparagus and winter squash.
Chickpea Noodle Soup
With a golden broth, creamy chickpeas and bouncy angel hair noodles, this quick vegan soup will remind you of chicken noodle soup. To create a savory broth, sizzle carrots, celery and onion with nutritional yeast, turmeric and herbs in oil. A generous amount of oil adds silkiness to the broth and helps carry the flavor of the aromatics, while nutritional yeast gives the broth the soul-satisfying properties of chicken bouillon. While you can use broken pieces of any long noodle, angel hair is especially wonderful; delicate, soft and highly slurpable, they mimic the fine egg noodles found in many delis’ chicken noodle soup.